Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. When ready, drain the orzo and set it aside, keeping it warm.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Once the butter is melted, add diced onion, carrots, and celery. Sauté for 5-7 minutes until soft and lightly caramelized.

Lower the heat to medium and sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Whisk continuously for 2-3 minutes until it forms a roux that is golden and fragrant.

Gradually whisk in 4 cups of chicken broth and 1 cup of heavy whipping cream into the roux, stirring continuously until the sauce thickens, about 5 minutes.

Incorporate 2 cups of diced cooked chicken into the sauce, stirring well and allowing it to simmer for another 3-4 minutes.

Finally, stir the drained orzo into the creamy chicken mixture. Cook for an additional 2-3 minutes on low heat, mixing gently until well-coated.

Spoon the Chicken Pot Pie Orzo into bowls and serve warm, garnished with fresh herbs if desired.